Black Bean, Portobello Mushroom, and Rice Burgers

Alright let me just say, I hate making homemade burgers.  It never fails, no matter what I do, they always fall apart.  Always.  I could probably super glue them together and they would fall apart.  So, even though I think in my head, "I'm totally gonna make these burgers from scratch," I generally head straight for the premade frozen burgers that don't even require thawing, because they were flash frozen in the first place.  But THESE are black bean burgers...how hard could it be, right?

First of all, the ingredients:  as I've said before, I never follow recipes, I use them as a guide, so this is actually a combination of SEVERAL recipes I located.

• 2 (15 oz) cans black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 large portobello mushroom cap, chopped
• 2 tsp chopped jalapeno peppers
• 1 (4oz) can diced mild green chiles 
• 1 egg, lightly beaten, plus one egg white
• 2 TBS salsa
• ground cumin
• Penzeys 33rd and Galena seasoning

  Mash or puree the beans, then add the rest of the ingredients and mix together.  Use a 1/4 cup measuring cup and drop onto a large nonstick skillet coated with cooking spray, medium heat.  Smash the ball down to about 1/2 inch (it will pretty much automatically smash into a patty).  Cook for 4-5 minutes on each side or until firm and browned.

Sounds so easy, but damn if they didn't fall apart on me!  Good luck!  They're super tasty, but I just cannot make burgers apparently!  Toppings suggestions:

• sliced cheddar cheese
• salsa
• sour cream
• guacamole
• jalapenos 

Stuffed Peppers

There are some things that are so tasty you'll endure hours of torture just to eat it.  Then you figure out, "SHIT!  I could just use the crock pot!"  Making stuffed peppers is not as hard as it looks, especially if you're using a crockpot.  For my version (I never follow recipes, I use them as a guide and make up my own stuff):

• 3 large green peppers (I generally look for tall and thin...you know, how I like my men...I'll pause for laughter if you know my husband :D)
• 1 lb ground beef, browned and drained of greasy nastiness
• garlic powder
• oregano
• chopped fresh basil (I use a bunch, so that it gets into each pepper...because I LOVE fresh basil)
• 2 fresh chopped garlic cloves
• 1 cup cooked rice (I generally make it the night before, or make something with rice the night before because in my house, there will, inevitably, be leftover rice)
• 8 oz can tomato sauce
• shredded mozzarella cheese

So take all the ingredients, except the peppers and cheese, and mix them together.  Cut the top off the peppers, remove the ribs and seeds, then wash.  I generally do this first, then set them upside down on a paper towel to drain while I prep the stuffing.  Next, stuff the peppers and place them in a crock pot.  Cook on low, 6-8 hours; or high 3-4 hours.  Make sure you spray your crock pot, or use a plastic lining bag, so that the peppers don't stick to the side, thus causing them to fall apart when you try to take them out. 

Top with cheese, serve, eat, enjoy, slip into food coma!!!!